Mix the yeast with a little water, the salt and the baking malt. Add to the flour mixture together with the sourdough and knead into a dough that is not too firm. Possibly add water spoon by spoon.
Cover the dough and let it rest for 1 to 2 hours or until it has doubled in volume.
Halve the dough and shape each half into a square with the heels of your hands on a lightly floured surface. The long side should be just as long as the bread pan.
Then roll up the dough from the long side and place it in the loaf pan with the seam facing down.
This gives the dough some tension and rises nicely.
Cover and let rise again until the dough has almost reached the edge of the pan.
Preheat the oven to 250 degrees circulating air. Place a fire-proof container with water in it.
Cut the bread lengthways with a very sharp knife about 2 cm deep.
Bake for 10 minutes at 250 degrees circulating air and 30 to 35 minutes at 190 degrees circulating air.
Take it out of the mold immediately and do the knocking test: if the bread sounds hollow on the underside when you knock it, it is done.
Otherwise, bake for another 5 minutes without a mold at 190 degrees circulating air.
Leave to cool on a wire rack, covered with a kitchen towel.
Tip 1: You can also bake the bread in a large loaf pan. However, before the second proofing, the dough may only fill half of the baking pan.
Tip 2: Or you can bake the bread on baking paper in the ring of a springform pan. To do this, shape the dough into a round shape with the balls of your hands on a lightly floured surface and pull it from the edge towards the center with your fingers. Place the seam down in the springform pan.
With both alternatives, the baking time is extended to 50 to 60 minutes.
Ingredients
Print Recipe
Pin Recipe